Mathri is a crisp, savoury Indian cracker. It is a perfect teatime snack. This is a tried and tested Haldiram-style Methi Mathri Recipe. Be sure to watch the video!
What is Mathri?
Mathri is a savoury Indian snack like samosa and kachori. It is a flaky, crispy, vegetarian, eggless cracker that you can store for months at room temperature.
There are different flavours of mathri – methi mathri, masala mathri, ajwain mathri, baked mathri, or plain mathri.
Almost every Indian household has a jar of mathri in the kitchen cabinet. It is a quintessential teatime snack favourite of kids and adults.
My Methi Mathri Recipe
The Methi Mathri Recipe comes from my mother’s recipe journal. And she is a perfectionist when it comes to making mathri.
The entire batch is of equal size, perfectly fried at the right temperature, and subtly flavoured. There is this pleasing aroma of dried fenugreek, along with the crispness provided by semolina.
With much ease, she prepares a large batch of a kilogram or so. And packs it with love for globe trotters like us, who often celebrate festivals away from home.
This mathri recipe from her kitchen often makes me feel close to her and taste the essence of her artisanal cooking.
My Tried & True Tips
The flour mixture, after adding oil, should resemble fine bread crumbs.
Always add water, one tablespoon at a time to bind the dough. Knead the dough for 5 – 10 minutes.
Rest the mathri dough for 15 minutes, covered with a wet muslin cloth.
To shape the mathri, divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. It would reduce the thickness of the mathri.
Ensure the oil is heated to the right temperature before frying the mathri.
Fry mathri in small batches of 6 – 8 rather than over-crowding the frying pan. Flip at regular intervals and cook evenly from both sides.
Watch Mathri Recipe Video
Serving & Storing Suggestion
Like, a cracker, you can serve mathri with everything and anything. In India, we like to relish mathri with our favourite chutney, pickle, and a cup of masala tea.
Methi Mathri is an excellent pre-made snack for travelling. It remains fresh at room temperature for days.
The best way to store mathri is in an airtight container at room temperature.
In a hot tropical climate, it is best to keep it in the refrigerator after a week else the mathri starts tasting bad.
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Methi Mathri Recipe
- Deep Frying Pan
Ingredients
- 1 Cup all-purpose flour (maida)
- ¼ Cup semolina (rava/suji)
- ¼ Cup refined oil or any flavorless oil
- ¼ Cup dried fenugreek leaves (kasuri methi)
- Salt to taste
- 1 teaspoon carom seeds (ajwain)
- ¼ Cup water, at room temperature
- Oil for deep frying
Instructions
Prepare Mathri Dough:
- In a large mixing bowl, combine together flour, semolina, ajwain, kasuri methi, and salt. Mix nicely using a spoon or your fingers.
- Pour oil and rebu the flour mixture using fingers. The flour mixture should resemble fine bread crumbs. Add water, one tablespoon at a time, and knead a stiff yet pliable dough. Knead the dough for 5 – 10 minutes.
- Keep the dough aside for 15 minutes covered with a wet muslin cloth.
Shape Mathri:
- Now to shape the mathri, divide the dough into equal size small balls and flatten them with your fingers or palm to form a tiny disc. Do not press the disc too hard. It would reduce the thickness of the mathri. Similarly, shape all the mathri.
Frying Mathri:
- Meanwhile, heat oil for deep frying in a heavy-bottomed pan over medium flame.
- As the oil reaches the desired temperature, reduce the heat to low. Place 6-8 mathri at a time based on the size of the vessel and fry till golden brown, flip at regular intervals and cook evenly from both sides.
- Increase the heat to medium-high towards the end of the cooking process and when the mathris attain a golden shade
- Transfer the fried mathri to a metal sieve or colander lined with a paper towel. Similarly, fry the mathri in small batches.
- Allow mathri to cool down completely before storing it. Store in an airtight container at room temperature.
Life360degrees says
Hi Hina, just chanced upon your blog and it’s lovely. Love your passion for food.
Hina Gujral says
thank you so much. Glad that you like our work.
Tara Nair says
You know sometimes… more than the food, I get attracted to the bowls and jars :O But nevertheless I get back to where I should be and that is the recipe and the story behind it. Love your work Hina!!
Hina Gujral says
Hello Tara, you are always so kind with your words. BTW love your blog too.
Jayalakshmi says
Mouth watering Snacks
Hina Gujral says
Please do try the recipe and let us know how you like it!
travelfoodnlife.com says
Looks yumm!!! will go through more of your recipes